Roasted Pumpkin Salad is perfect for autumn and proves that salads can be enjoyed all year round. An incredible flavour combination, but easy to adapt too.
Put 400 g Pumpkin and 1 Red onion onto a baking tray with 1 tablespoon Olive oil, 0.5 teaspoon Paprika, 0.5 teaspoon Cumin and 1 pinch Sea salt and black pepper. Mix well and put in the oven until the pumpkin is cooked through, about 40-45 minutes.
In a large bowl, add 130 g Lettuce and drizzle with 2 tablespoon Olive oil, 1 tablespoon Balsamic vinegar and 1 teaspoon Dijon mustard. Mix well so that all the lettuce is coated.
Add the cooked pumpkin and onion and 2 Beetroot.
Transfer to a bowl and top with 60 g Soft goats cheese and 30 g Pine nuts.
Notes
Do give this salad a protein boost, stir in some cooked chickpeas. Other beans like butter beans will work too.
Love spicy food? Add a sprinkling of red chilli flakes on top before serving.
You can swap the pine nuts for pecans, walnuts or flaked almonds.